These golden-brown cottage fries are crisp outside, tender and fluffy inside, and simply irresistible. Made with just six ingredients, they’re ready in about 30 minutes and can be cooked in the oven or air fryer—perfect as a side dish, snack, or party finger food.
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
Why you’ll love this recipe
- Quick and simple. Only a few pantry-friendly ingredients and about 30 minutes from start to finish.
- Customizable flavor. Keep them simply salted or add herbs and spices to suit your taste.
- Versatile serving options. Great as an appetizer, snack, or accompaniment to main dishes.
Ingredients and notes
For these cottage fries you’ll need russet potatoes, olive oil, paprika, sea salt, fresh rosemary, and ground black pepper.
Variations & substitutions
- Potato choice. Russets give the fluffiest interior and crispiest exterior, but Yukon Golds and red potatoes will also work—expect a different texture.
- Seasoning swaps. Add garlic powder, thyme, chili powder, or red pepper flakes for more depth of flavor.
- Dips. Try ketchup, garlic aioli, ranch, BBQ sauce, honey mustard, or sour cream for dipping.
How to make cottage fries
Step 1: Preheat the oven to 430ºF (220ºC). Line a baking sheet with parchment paper or use a non-stick sheet.
Step 2: Slice the potatoes into ½-inch (about 1 cm) rounds. Pat slices dry with paper towels if needed. Place the rounds in a large bowl, drizzle with olive oil, add paprika, salt, rosemary, and pepper, and toss to coat evenly.
Step 3: Arrange the seasoned potato slices in a single layer on the prepared sheet, leaving space between pieces to promote even browning.
Step 4: Bake 15 minutes, flip each slice, then bake another 15 minutes or until the potatoes are tender and the exterior is golden and crisp. Cooking times may vary slightly depending on your oven and potato thickness.
Serve immediately with ketchup or your favorite dipping sauce.
Tips for the best cottage fries
Russet potatoes are ideal for crispiness because of their higher starch content. If using other varieties, expect changes in texture and possibly the need to adjust cook time.
- Slice evenly. Consistent thickness ensures the fries cook at the same rate—use a mandoline if you have one.
- Dry well. Pat slices dry before adding oil to help them crisp better.
- Don’t overcrowd. Arrange slices in a single layer with space for air to circulate.
- Rotate the pan. Turn the baking sheet halfway through baking for even browning.
Troubleshooting FAQs
Soak the sliced potatoes in cold water for 30 minutes to remove excess starch, then pat them completely dry before tossing with oil and seasoning. This helps achieve a crisp exterior.
Peeling is optional. Leaving the skin on adds texture and nutrients, while peeling yields a slightly smoother bite. Choose based on preference.
What are cottage fries?
Cottage fries are potatoes cut into rounds or wedges, seasoned, and baked or fried until golden and crispy. The name likely comes from how the slices look when stacked, resembling a shingled roof. They’re a comforting side or snack that pairs well with many dishes.
How to serve cottage fries
Serve cottage fries hot as a snack, appetizer, or side. They pair well with sandwiches, burgers, salads, grilled vegetables, or any main dish that benefits from a crispy potato side.
Storage and reheating suggestions
Eat cottage fries fresh for best texture. Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat in a preheated oven (380–400°F) or air fryer in a single layer until hot and crisp again, about 10–15 minutes.
More delicious potato recipes
If you enjoy these cottage fries, explore other simple potato recipes for different textures and flavors.
GF
NF
VE
Air Fryer Smashed Potatoes
GF
Air Fryer Frozen French Fries
GF
NF
VE
Bombay Potatoes
GF
NF
VE
Easy Air Fryer Hasselback Potatoes (Vegan)
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Cottage Fries
Ingredients
- 4 medium russet potatoes, washed and dried
- 3 tablespoons olive oil
- 1 teaspoon paprika
- ¾ teaspoon sea salt
- ½ teaspoon fresh rosemary, finely chopped
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 430ºF (220ºC) and line a baking sheet with parchment paper or use a non-stick tray.
- Slice potatoes into ½-inch rounds and pat dry.
- Toss the potato slices with olive oil, paprika, sea salt, rosemary, and black pepper until evenly coated.
- Arrange the slices in a single layer on the prepared sheet, leaving space between pieces.
- Bake 15 minutes, flip each slice, then bake another 15 minutes or until the fries are tender and golden-crisp. Serve hot with your preferred dipping sauce.
Notes
- Russet potatoes give the crispiest results due to higher starch. Other varieties will yield different textures and may need timing adjustments.
- Slice potatoes uniformly for even cooking; a mandoline can speed this up.
- Avoid overcrowding the pan to allow proper air circulation and browning.
Nutrition
Carbohydrates: 39 g |
Protein: 5 g |
Fat: 11 g |
Sodium: 447 mg
Nutrition information is automatically calculated and should be used as an approximation.